There is a new celebrity chef in Cleveland whose name you probably don’t know. He’s never had a cooking show or owned a restaurant named after him. If he were standing right in front of you, you may not recognize him.
But that is just fine for Arnaud Berthelier of France, who was hired as executive chef at the Union Club in September 2017.
Berthelier has worked in such locations as China, Japan, Egypt, the U.S. Virgin Islands and France. Prior to joining the Union Club, he was the executive sous chef at the Everglades Club in Palm Beach, Florida.
General Manager Lawrence McFadden, who joined the Union Club in June 2015, lured him there. Berthelier and McFadden met in 1999 and worked together for four years through their positions at the Ritz Carlton in Naples, Florida. At the time, McFadden was an executive chef at the Naples location and Berthelier oversaw operations of the fine-dining room.
McFadden knew if he could get Berthelier to join the staff at the Union Club, he could create a culinary culture
McFadden and Berthelier will share the unique distinguished designation as certified master chef from the American Culinary Federation. It is the highest and most demanding level of achievement of all ACF certification levels, earned after the candidate has passed an intensive eight-day test of culinary skills and knowledge.
According to McFadden, the Union Club will be the only property in the world to have two master chefs on staff.
“We have had club food at the Union Club for close to 100 years, which was perfectly acceptable in the past.” McFadden says. “Now it’s not good enough when [East] Fourth Street is here; Euclid [Avenue] development is here. We have a city wide culinary culture, and we must be a part of it.”
“If you ask why we are doing this now, it’s because Cleveland is on an uptick of a renaissance from a culinary perspective. In order for us to be relevant and keep our membership, we need to have a product that is better than our neighbors.”
Berthelier, who is taking his final CMC test at beginning of February, is implementing small changes to ensure the process is done right. His high standards for quality ingredients and applying the right technique to the right ingredients has set the tone for the Union Club.
Members have a choice on where to dine downtown with their business associates, family members and friends. McFadden and Berthelier want to ensure the Union Club is their top destination.
“We want to be one of the top clubs in America,” Berthelier says. “That by itself is a challenge. If you do that, you are going to achieve something. Maybe it will be a couple of years down the road, but you can look back and see the difference, and the overall product and quality has changed and improved. That is what motivates me.”